consume insoluble fiber?
1. You have version A of the exam. Please mark A for question 1.
2. Which of the following is an important reason to consume insoluble fiber?
a. It provides digestible energy.
b. It provides a source of energy for intestinal bacteria in humans.
c. It facilitates the removal of solid waste by providing bulk.
d. It inhibits the passage of stool.
e. It supplies many water-soluble vitamins.
3. If an individual receives federal nutrition assistance and nutrition education, and lives near a grocery store, why might he/she still suffer from food insecurity?
a. Instability in economic or environmental climate
b. Lack of food availability
c. Lack of resource access
d. Lack of utilization knowledge
e. All of the above factors are resulting in food insecurity.
4. Why do white breads contain minimal fiber?
a. The process of refinement removes the bran, which contains most of a grain’s fiber.
b. The process of refinement removes the endosperm, which contains most of a grain’s fiber.
c. Gluten inhibits the bioavailability of fiber.
d. Grains are poor sources of fiber.
e. Wheat is a poor source of fiber.
5. Which of the following is NOT a result of glucagon release?
a. Increased blood glucose concentration
b. Decreased blood glucose concentration
c. Increased rate of glycogenolysis
d. Increased rate of gluconeogenesis
e. Increased release of glucose from liver
6. Which of the following pieces of information MUST appear on labels of dietary supplements?
a. Structure-function claims
b. Nutrient content claims
c. Disease prevention claims
d. Disease treatment claims
e. Suggested daily dose
7. Why is it important to avoid consuming dietary supplements with mega-doses of micronutrients?
a. They may exceed the Tolerable Upper Intake Level and pose risks of toxicity.
b. They are more expensive than supplements with lower doses.
c. They are less effective than supplements with lower doses.
d. They are not absorbed as well as supplements with lower doses.
e. They will be readily excreted if consumed in excess of the body’s need.
8. Which of the following is a/are modifiable risk factor(s) for type 2 diabetes mellitus?
a. Age greater than 45 years
b. Family history
c. Non-Caucasian ethnicity
d. Low HDL
e. All of the above are modifiable risk factors.
9. Which of the following substances helps with digestion and absorption by emulsifying fats?
a. Salivary amylase
b. Hydrochloric acid
c. Bile acids
d. Pepsin
e. Trypsin
10. All of the following are functions of cholesterol EXCEPT:
a. Precursor to bile salt
b. Structure of cell membranes
c. Precursor to hormones
d. Precursor to vitamin D
e. Energy source
11. Heme iron is more ______ than nonheme iron. This means that a higher percentage of heme iron can be absorbed and used by the body.
a. Competitive
b. Bioavailable
c. Essential
d. Energy efficient
e. None of the above
12. All of the following are trace minerals EXCEPT:
a. Iron
b. Copper
c. Calcium
d. Selenium
e. Zinc
13. Which of the following is NOT a function of lipids in the body?
a. Facilitate absorption of some vitamins
b. Comprise cell membranes
c. Store energy in adipose tissue
d. Provide energy during fasting
e. Provide energy during short, intense exercise
14. Which of the following polysaccharides is not digestible?
a. Glycogen
b. Fiber
c. Glucose
d. Starch
e. Amylase
15. ______ blood levels of calcium cause the release of parathyroid hormone, which ______
intestinal absorption of calcium.
a. High; stimulates
b. Low; increases
c. High; decreases
d. Low; decreases
e. Moderate; halts
16. Which of the following is a critical function of water-soluble vitamins?
a. Promote blood clotting
b. Act as coenzymes to facilitate chemical reactions
c. Act as hormones to promote bone formation
d. Yield energy
e. All of the above
17. Which monosaccharides are released and absorbed after digesting milk?
a. Sucrose, maltose, and lactose
b. Glucose
c. Glucose and fructose
d. Glucose and galactose
e. Lactose itself is a monosaccharide.
18. Which of the following statements about triglycerides is true?
a. They are the most abundant form of lipid in food and the body’s energy stores.
b. They are components of cell membranes.
c. They cannot be broken down to release free fatty acids.
d. They always contain trans bonds.
e. They always contain double bonds.
19. Which of the following statements regarding niacin deficiency is true?
a. It is associated with diets low in fruits and vegetables.
b. It is associated with corn (maize)-based diets.
c. It cannot be supplemented with fortified or enriched foods.
d. It is never fatal.
e. It may result in beri-beri.
20. What is the relationship between vitamin B6 and amino acids?
a. It can be produced from certain essential amino acids.
b. It can be produced from certain non-essential amino acids.
c. It facilitates transamination to produce non-essential amino acids.
d. It prevents the production of neurotransmitters from amino acids.
e. It is not involved in amino acid synthesis.
21. Which of the following is/are (a) symptom(s) of toxicity from excessive intake of iron supplements?
a. Constipation
b. Nausea
c. Anemia
d. Both a and b
e. All of the above
22. Although necessary for survival, too many ______ in the diet can lead to high levels of inflammation and high blood pressure.
a. Trans fatty acids
b. Omega-6 fatty acids
c. Omega-3 fatty acids
d. Essential amino acids
e. None of the above
23. The function of ______ is to transport lipids and cholesterol in the blood.
a. Hemoglobin
b. Lipoproteins
c. The liver
d. Antibodies
e. The pancreas
24. Which of the following is NOT a key function of calcium?
a. Regulate blood pressure
b. Facilitate muscle contraction
c. Regulate enzyme activity
d. Promote blood clotting
e. All of the above are true
25. Which of the following statements regarding type 1 diabetes mellitus (T1DM) and type 2 diabetes mellitus (T2DM) is FALSE?
a. T1DM accounts for most (about 95% of) cases in the U.S.
b. T1DM results from impaired insulin production.
c. T2DM can be controlled or reversed with diet and exercise.
d. T2DM results from insulin resistance and an impaired ability of cells to remove glucose from the blood.
e. T1DM was historically called “juvenile-onset diabetes,” while T2DM was historically called “adult-onset diabetes.”
26. Secretion of parathyroid hormone may increase absorption, release, or synthesis of which of the following?
a. Calcium
b. Vitamin D
c. Phosphorus
d. Both a and c
e. All of the above
27. All of the following are functions of phosphorus EXCEPT:
a. Component of phospholipids
b. Bone mineralization
c. Component of energy transfer molecule
d. Protein modification
e. Carrying oxygen in the blood
28. Too much iron can lead to:
a. Free radical-mediated damage
b. Increased susceptibility to infection
c. Increased risk of heart disease
d. Both a and b
e. All of the above
29. Omega 3 fatty acids are beneficial because they raise ______ levels in the blood and decrease ______ levels.
a. Triglyceride; HDL
b. LDL; triglyceride
c. HDL; LDL
d. LDL; protein
e. HDL; hemoglobin
30. Which of the following is/are (a) function(s) of thiamin?
a. Help metabolize carbohydrates
b. Help metabolize some amino acids
c. Help synthesize DNA and RNA
d. Both b and c
e. All of the above
31. What is the role of vitamin C in iron absorption?
a. It reduces non-heme iron to enhance its absorption.
b. It oxidizes non-heme iron to enhance its absorption.
c. It binds to iron to prevent absorption.
d. It reduces heme iron to enhance absorption.
e. It oxidizes heme iron to enhance its absorption.
32. Which of the following is a reason why someone’s body might produce ketones?
a. The diet lacks a source of carbohydrates to yield glucose.
b. The diet lacks a source of fat to yield acetyl CoA.
c. An obese person is not able to efficiently metabolize glucose, and instead relies on ketone bodies.
d. Ketone bodies are necessary components of the citric acid cycle.
e. Producing ketone bodies can spare fatty acids from being metabolized.
33. Which of the following is NOT a dietary factor that increases risk of cardiovascular disease?
a. Excess sugar
b. Excess calories
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